Chocolate Cherry Cupcakes

Carole F


Another goody from Ms. Betty! What is not to love about this one...

In our busy lives this is a simple way too make a special little treat!

Picture from Betty Crocker, I will post my own asap!

★★★★★ 3 votes


1 box
betty crocker supermoist devil's food cake mix, mixed as directed on box
1/2 tsp
almond extract, if desired
1 can(s)
21 ounce, cherry pie filling
small box (3 ounce size) instant vanilla pudding, mixed as directed on box
container (1 lb.) betty crocker chocolate frosting


1Heat oven to 350. Make and bake cupcakes as directed on box, adding all ingredients suggested on box and adding almond extract, if desired. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely; about 30 minutes.
2Just before serving, remove paper baking cups. Cut cupcake in half horizonally with serrated knife. On bottom half of cupcake, spoon 1 tablespoon cherry pie filling; top with 2 teaspoons vanilla pudding. Replace top of cupcake.
3Remove lid and foil cover from frosting container. Microwave frosting on High 30 seconds. Stir thoroughly until very soft and smooth, microwaving an additional 5 to 15 seconds if necessary. Spoon 1 tablespoon frosting over top of cupcake. Top with cherry from pie filling. OR, you could use a stemmed maraschino cherry in place of the pie filling cherry.
4Repeat steps 2 and 3 with remaining cupcakes. Serve immediately.

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Chocolate